Keto Zucchini à la Julienne

This is a wonderful French recipe made with fresh garlic, julienned zucchini, and chopped tomatoes. Tender and sweet julienned zucchini is sauteed in plenty of olive oil and minced garlic. Once the zucchini is just cooked, tart tomatoes are added and folded in until hot. The final dish is dotted with salted butter and chopped chives. The dish should be served immediately, so the zucchini doesn’t become too soft. The bright green and red colors would make this a great Keto Christmas side dish.

What kind of pan should I use for cooking this dish?

Please use a large nonstick skillet to help the zucchini to brown well but not stick to the pan.

What should I serve with Zucchini a la Julienne?

This dish would be lovely served with a roasted chicken, pork chops, or a beef roast.

Serving suggestion

Here is a great recipe to try with Zucchini a la Julienne - Keto Roast Beef Eye Round https://www.carbmanager.com/recipe/keto-roast-beef-eye-round.

Net Carbs

3.3 g
Fiber

1.4 g
Total Carbs

4.8 g
Protein

1.5 g
Fats

8.6 g

97 cals

Quantity

Serving Size

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Zucchini

2 medium
Tomato

1 large - 3" diameter
Garlic

3 clove
Extra Virgin Olive Oil

2 tablespoon
Chives

1 tablespoon
Butter

½ tablespoon
Coarse Kosher Salt by Morton

½ tsp

Step 1

Slice the ends of both zucchini and slice them in half horizontally. Take each halved zucchini and slice them into “planks” that are about ¼” thick. Then slice them again into ¼” x ¼” x 2” matchsticks. Set them aside and mince the garlic. Also, dice the tomato into large pieces about ½” x ½” x ½”.
Step 2

Heat a large nonstick skillet over medium heat until very hot. Make sure the pan is large enough that the zucchini can be in a single layer with very little overlap. This will allow the zucchini to brown and not steam. Add the olive oil into the pan and swirl the pan to distribute the oil. Add in the garlic but do not allow it to brown.
Step 3

Add in julienned zucchini and allow it to cook for 1-2 minutes undisturbed to allow browning to occur on the bottom of the zucchini. Give the zucchini a toss and allow to cook until the zucchini is al dente.
Step 4

Add in the tomatoes and toss until the tomatoes are hot. Add in the butter and kosher salt and toss the pan again to distribute the fat around the vegetables. Plate the vegetables into a serving dish and sprinkle with chopped chives.